Chicken Vodka Parm Garlic Knot Sliders

Golden fried chicken cutlets, creamy vodka sauce, burrata, pesto, and garlic butter knots come together in the ultimate handheld comfort food.

Ingredients · Servings 12

300 ml warm water (100-110 f)
7 g instant dry yeast
25 g granulated sugar
43 g melted butter (unsalted)
1 1/2 tsp salt
433 g bread flour
8 tbsp unsalted butter
4 tbsp minced garlic
1/3 cup grated parmesan cheese
1/4 cup parsley (finely chopped)
3 tbsp olive oil
1 shallot
2 tbsp minced garlic
6 oz tomato paste
1 oz vodka
2 1/2 cups heavy cream
1 tsp red pepper flakes
1 tsp italian seasoning
1 tsp dried oregano
1 tsp chicken bouillon powder (more or less based on personal preference and taste)
black pepper (to taste)
1/2 cup grated parmsean cheese
5 chicken breasts (pounded thin and cut to slider size)
salt and pepper (to taste)
1 cup all purpose flour
3 large eggs (beaten)
2 cups italian breadcrumbs
neutral oil (for frying)
garlic knots
vodka sauce
burrata cheese
pesto
grated parmesan cheese

Method

In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar. Let sit for 15 minutes until foamy.
Add the melted butter, salt, and bread flour. Mix on low speed until a dough forms.
Increase to medium-high speed and knead until the dough is smooth and passes the windowpane test.
Form into a taut ball, place in an oiled bowl, and cover. Let rise until doubled in size.
Punch down the dough, divide into 12 equal pieces, and form into balls. Let rest for 15 minutes.
Roll each ball into a log and tie into a knot. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes or until puffy.
Preheat oven to 385°F. Bake for 20 minutes or until golden.
Meanwhile, melt butter in a pan and sauté garlic until fragrant. In a bowl, combine garlic butter, parsley, and Parmesan.
Toss warm knots in garlic butter mixture until well coated.
In a heated saucepan, add your olive oil.
Add shallots and cook until translucent. Stir in garlic and cook another 30 seconds.
Stir in tomato paste and cook for 2–3 minutes. Add vodka and cook for 1 minute.
Stir in heavy cream, red pepper flakes, Italian seasoning, oregano, bouillon powder, and pepper.
Lower heat and add Parmesan cheese and mix until smooth. Set aside.
Season chicken with salt and pepper.
Dredge in flour, dip in beaten egg, and coat with breadcrumbs.
Heat oil in a skillet to 350°F. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels or wire rack.
Slice garlic knots in half horizontally.
Spread vodka sauce on the bottom half.
Place a piece of fried chicken on top, followed by more vodka sauce, grated Parmesan, and torn burrata.
Spread pesto on the top half of the knot and close the sandwich.
Serve warm and enjoy!

These Chicken Vodka Parm Garlic Knot Sliders are the perfect mash-up of Italian-American favorites. Buttery, fluffy garlic knots replace traditional buns and are loaded with crispy chicken cutlets, rich vodka sauce, creamy burrata, and a touch of pesto. Every bite is garlicky, saucy, cheesy, and impossibly good. Whether you’re serving them for game day, a dinner party, or just because—it’s a show-stopping sandwich you’ll want to make again and again.

Why You’ll Love It

The garlic knots are insanely soft and flavorful thanks to a high-hydration dough brushed with garlic butter and Parmesan.
Customizable fillings – While I love this combo of vodka sauce, burrata, pesto, and crispy chicken, you can mix it up with marinara, mozzarella, or grilled chicken.
Perfect for entertaining – These sliders are crowd-pleasers and look impressive.
Meal-prep friendly – You can make the garlic knots, vodka sauce, and even the chicken in advance.

Tips for Making Garlic Knots

I adapted the garlic knot dough from Sally’s Baking Addiction’s breadstick recipe, and it works beautifully. It’s a high-hydration, sticky dough, so don’t panic if it feels loose or messy at first.

I highly recommend using a stand mixer to knead. This dough can be frustrating to work with by hand, especially for beginners.
Resist the urge to keep adding flour! Only use more if the dough is completely unmanageable. A slightly sticky dough leads to softer, fluffier knots.
Once the dough smooths out and passes the windowpane test, it’s ready.
The key to shaping beautiful knots is letting the dough rest a little after dividing—it makes it easier to roll into logs without springing back.

Customize It Your Way

These sliders are endlessly adaptable. Instead of vodka sauce, try marinara or a spicy arrabbiata. Swap the burrata for fresh mozzarella or provolone. Add arugula, sautéed mushrooms, or even a drizzle of balsamic glaze for a twist. But personally, nothing beats burrata, pesto, and vodka sauce.